Hempingtons... Keto And Gluten-Free Lamingtons With A Twist
I legit thought of this recipe in the shower (where all good ideas come right?). I have a list of recipe ideas that I write down whenever it comes to me before I forget it. And then I realised it was Lamington Day this week and I was like… It’s a siiiggnnnnnn.
So I really wanted to make a totally sugar-free sponge type cake… Baking without sugar is such a a struggle because stevia doesn’t work in baking, monk fruit works (and I’m slowly learning how to use it better) but it still doesn’t behave like sugar in a recipe. I’ve been able to master flourless chocolate cake, carrot cake, melting moments and chocolate tarts (all these mastered recipes in my ebook Create) but a classic white sponge cake is yet to come out of my kitchen successfully… Until today.
So in this recipe I’ve used erythritol which is a sugar alcohol, it’s not like the fake stuff in diet coke but it’s not as natural as stevia or monk fruit which are my preferred sugar-free sweeteners. So it’s kind of like a good thing when you feel like something nostalgic like lamingtons, but not something I’d advise eating every day. It’s made from the fermentation of corn and basically its a molecule that is similar to sugar so you get the sweet taste but it doesn’t get absorbed into our blood stream so it doesn’t spike blood sugar. That said, parts of it do get digested by the gut bacteria and honestly the effects of this are at this stage largely unknown. But anyway, for now I’m happy to use it for special desserts and cakes that don’t work with other sweeteners.
Oh yeh and the hemp. I love hemp… You know it, I know it and my shower idea that I spoke about earlier was simply using hemp seeds instead of the coconut typically used in lamingtons. I also use my one ingredient blueberry syrup which I use all the time in lots of my recipes… No chia required!
Prep time: 30 minutes
Cook time: 40 minutes
Dietary: Gluten-free, keto
2 cups blueberries, frozen
2 cups blanched almond meal
1 ½ tsp baking powder
⅓ cup erythritol or coconut sugar
¼ tsp salt
1 tsp vanilla extract
½ cup Greek yoghurt
100g unsalted butter, melted
⅓ cup water
200g butter, melted
½ cup raw cacao
10-20 drops liquid stevia
1 cup Hemple hemp seeds
Preheat the oven to 180℃ and line a 20cm square tin with baking paper.
To prepare the blueberry jam, place blueberries in a pot with a dash of water. Cover with a lid and bring to the boil, then let simmer, partially covered, for 20 minutes. You can use a fork to help mash up some of the berries.
To prepare the cake batter, place the almond meal, baking powder, erythritol and salt in a bowl and mix well.
Add in the yoghurt, eggs, water and melted butter and stir to combine. Pour mixture into the lined tin and bake in the oven for 40 minutes. Leave to cool completely.
When both the cake and jam have cooled completely, prepare the chocolate coating by combining all ingredients excluding the hemp seeds in a bowl and mixing well until no lumps remain.
Slice the cake into 12 squares and slice each of these in half horizontally. Spread a small amount of blueberry jam in the middle of the layers to create a sandwich.
Set up a station where you have the chocolate coating mixture in a shallow bowl and the hemp seeds spread out on a plate.
Carefully submerge the sandwiches in the chocolate and use a spoon to spoon over extra chocolate making sure all sides are covered. Transfer to the plate of hemp seeds and coat in the hemp seeds, leave to set at room temperature.
Like keto baked goods? Find my best collection of sugar-free, gluten-free and grain-free show stopping desserts in my ebook Create.